The course aims to provide the participant with the skills and knowledge to gain employment as an apprentice or a kitchen worker within a cookery environment. The course also develops an awareness of the hospitality industry.

About the Course

  • Local Students
  • International Students
  • National Code: 3075AOF
  • CRICOS Code: 061399M

Campus: Preston

Duration

Full-time: 18 weeks

Modes of Delivery

Further Study and Careers

Pathways to Further Study

Students may use the Pre-Apprenticeship (Commercial Cookery) to gain entry into the Certificate III in Hospitality (Commercial Cookery) - (Apprenticeship). Credit may be given for completed subjects/modules.

Study Pathways at NMIT

  • Certificate III in Hospitality (Commercial Cookery) - Apprenticeship

Career Opportunities

On successful completion of this training program the individual will enhance their opportunity to obtain an apprenticeship, traineeship or employment requiring basic cookery skills within the hospitality industry.

Entrance Requirements

There are no formal entrance requirements

Materials

Assessment Methods

Various forms of assessment may be used including: Practical assessment, assignments, class work, self assessment.

Materials

Students will need to purchase uniforms and equipment.

Fees

Local Fees:

fees and charges


More Information

Phone: 03 9269 1570

Web: Enquiry Form

Department: Hospitality

How to Apply

Local Students

Full-time (2011):
To start this course in 2011 apply directly to NMIT.



  • Nationally Recognised Training
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Units of Study

Code Subject Hours Type
SITHCCC001A Organise & Prepare Food 20 Core
SITHCCC002A Present Food 6 Core
SITHCCC003A Receive and Store Kitchen Supplies 10 Core
SITHIND001A Develop and Update Hospitality Knowledge 25 Core
SITXCOM001A Work with Colleagues and Customers 25 Core
SITXCOM002A Work in Socially Diverse Environment 20 Core
SITXOHS001A Follow health, safety and security procedures 10 Core
SITXOHS002A Follow Workplace Hygiene Procedures 15 Core
SITHCCC004A Clean & Maintain Premises 10 Elective
SITHCCC005A Use Basic Methods of Cookery 45 Elective
SITHCCC007A Prepare Sandwiches 10 Elective
SITHCCC008A Prepare stocks, sauces and soups 35 Elective
VBP517 Workplace Education 300 Elective